My mom’s in town right now and it’s really been this kind of blessing never to only spending some time with her but additionally to have a sidekick with regards to formula development. She has vast experience with food, from being truly a vegan chef to preparing corporate occasions and weddings. Fundamentally Lynn has been killing the meals game since her delivery year of 1959 (celebrate your actual age!).

Now it’s time to go over donuts! In the event that you understand me or have read AK several times, you understand I’m obsessed with donuts And I mean, actually obsessed. MY FATHER used to take me every Weekend to get donuts and I’ve generally had this nostalgic fondness to them. Obviously, donut week should also happen on AK – what are your thoughts on that?

These particular blueberry zucchini donuts were inspired by among the best donuts, the blueberry fritter donut from Stan’s Donuts in Chicago. Granted these are no blueberry fritter (they’re cooked, not fried!) but they still made me insanely happy – especially with the white chocolates drizzle.

I’ve got several ways for you yourself to make them gluten free or vegan, if preferred. Annnddd because I love you I’ve also added a way to enhance these with just a little lemon.

Hope you love these baked blueberry zucchini donuts. They’re probably the most wonderful way to get your fruit & vegetables in… right?!

Zucchini week so far…

Calorie consumption: 178

Body fat: 6.9g

Prep time:

10 mins

Cook period:

15 mins

Total period:

25 mins


1 1/2 teaspoons baking powder

1/2 tsp salt

1 cup shredded zucchini unpeeled, squeezed well of all moisture

1 egg

1/2 teaspoons almond extract

1/2 cup unsweetened vanilla almond milk (any milk will continue to work)

3/4 cup fresh or frozen blueberries

For the white delicious chocolate glaze

2 oz high-quality white chocolate bar

1 teaspoon coconut oil


Preheat oven to 350°F. Generously aerosol a donut skillet with nonstick cooking food spray.

In a large bowl, combine flour, baking powder and salt; mix well using a whisk.

In another bowl mix collectively all wet ingredients: shredded zucchini, egg, maple syrup, almond extract, coconut oil and almond milk. Combine wet ingredients with dry ingredients blend until just combined. Fold in blueberries. Spoon the batter into donut pan, filling nearly to the top. Bake at 350 for about 13-17 mins or until wooden toothpick placed in the guts comes out clean. Switch donuts on a cable rack and great completely.

To help make the white delicious chocolate drizzle: Place a saucepan more than low warmth and add in white chocolate and coconut oil. Mix until melted then remove from warmth and drizzle on donuts. Makes 9 donuts.

These donuts will be amazing with some lemon juice & zest: To make them lemon blueberry donuts, reduce the almond dairy to 1/3 cup and add in 2-3 tablespoons of clean lemon juice + the zest from 1 lemon.

Want to make these gluten free? Basically sub a gluten free all purpose flour for your wheat flour. You may even need to decrease the almond milk just a little. The batter should resemble an instant loaf of bread batter consistency.

Want to create these vegan? I in fact think a flax egg works amazing with this recipe. I haven’t tried it, but let me know if you do!

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